HEALTHY RECIPESFROM

THE WHITE HOUSETO YOU

THE WHITE HOUSEOCTOBER 17, 2011

HealthierUS School Challenge Celebration

Welcome to the White House!

I am so encouraged by all you are doing to help improve the health of our Nation’s children, and I want to congratulate you on receiving a HealthierUS School Challenge award. Thanks to your hard work and leadership, your students have the tools they need to make healthy choices, and I hope you take pride in all you have accomplished.

Please enjoy the enclosed recipes from the White House kitchen, and congratulations again.

Panel 2 (4 1/2 x 6 1/2”)Head Margin - 3/8”

Sauté the onion, celery, garlic in butter.Cook until translucent.Trim broccoli to 1 inch pieces, blanch in salty water.Add broccoli to vegetable mixture.Add chicken stock.Simmer for 10 minutes.Puree in blender, then pass in strainer.Season the soup to taste with salt, pepper and cayenne pepper.Serve hot.Serves 6.

1 large onion, diced1 stalk celery, diced3 cloves garlic, minced1 tablespoon butter3 heads broccoli6 cups light chicken stocksalt and pepper to tastecayenne pepper to taste

Broccoli Soup

Panel 3 (4 1/2 x 6 1/2”)Head Margin - 3/8”

Bring salted water to a boil and cook the pasta until al dente. In the meantime, cook the cauliflower until soft and transfer in a blender to puree.In a medium sized pan, transfer the pasta and pour the cauliflower puree in. Add the milk, cheese and season to taste.Sprinkle chopped parsley.Serve immediately.Serves 4 or more.

Cauliflower Mac and Cheese

1 lb. penne (wheat)1 cup milk (2% or skim)1 lb. shredded cheddar cheese½ head cauliflower florets¼ cup parmesan cheese1 tablespoon chopped parsleysalt and pepper to taste

Panel 4 (4 1/2 x 6 1/2”)Head Margin - 3/8”

Place all ingredients in a bowl except olive oil. Slowly whisk olive oil into mixture until emulsified. Chill.Wash lettuce. Marinate chicken with herbs, lemon zest and olive oil. Season with salt and pepper and grill.Serves 6.

Grilled Chicken Salad Garden Green, Arugula, and Baby Spinach

Herb Sherry Vinaigrette

2 pounds of assorted seasonal garden greens,arugula, and baby spinach 6 chicken breasts, 6 ounces each 1 tablespoon thyme 1 lemon zest 6 sprigs chives, chopped

For the vinaigrette:1 cup sherry vinegar2 lemons, juiced1 shallot, finely minced1 tablespoon oregano, chopped 1 tablespoon basil, chopped 1 cup extra virgin olive oil2 tablespoon honey salt and pepper to taste

Panel 5 (4 1/2 x 6 1/2”)Head Margin - 3/8”

Brush 6 cupcake molds with the oil to prevent sticking. Use melon baller to scoop the stem and the core of each apple, poke a few holes into the top of the apple with a fork to prevent the heat from splitting them, then place into cupcake molds.Place a half tablespoon of orange juice concentrate each into the center of each apple. Fill with dried fruits and sprinkle brown sugar over the tops. Drizzle with honey and bake at 300° for 30 minutes or until apple is soft. Serve warmServes 6.

Warm Baked Appleswith

Dried Cherries, Raisins and Blueberries

6 Golden Delicious or Granny Smith apples3 tablespoons frozen orange juice concentrate1 cup dried cherries, blueberries, and raisins½ cup light brown sugar 6 teaspoons honey 2 tablespoons safflower or canola oil

Panel 6 (4 1/2 x 6 1/2”)Head Margin - 3/8”

Heat oven to 350°. Line a 9 inch square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 ½ inches by 3 inches.

Serves 9.

Fruit and Oatmeal Bars6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan 2 cups Quick Oats½ cup mixed seeds, such as pumpkin, sunflowerand sesame½ cup honey 1/3 cup dark brown sugar 1/3 cup maple syrup Pinch of salt 1 ½ cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small dime size pieces if large) 1 teaspoon ground cardamom or cinnamon.

Panel 7 (4 1/2 x 6 1/2”)Head Margin - 3/8”

Panel 8 (back cover)(4 1/2 x 6 1/2”)